Banoffee Pie with a twist

Not much compares to the unctuous, sweetly satisfying taste of a good old Banoffee Pie, but this version with the addition of an iced coffee twist seems to do the trick just nicely, so much so that you’ll be hard pushed to stop at just one slice!

Serves: 12

Preparation time: 20 minutes plus 4 hours chilling

Cooking time: 10 minutes

What You Need

For the base

200g digestive biscuits

70g butter, melted

For the filling

150g soft brown sugar

150g salted butter

397g can condensed milk or a 450g Dulce de leche jar if you prefer

For the topping

2 bananas, just ripe

150ml Arctic Iced Coffee Latte

400ml Double cream

1 flake chocolate bar

What to do

1. Put the digestives in the food processor and whizz to crumbs. Pour in the melted butter and blend until combined.
2. Tip the crumbs into a 24cm loose bottomed tart tin or spring form tin and press down with the back of a spoon to make a firm, even base. Refrigerate while you make the filling.
3. In a saucepan melt together the butter and sugar, stirring so that they combine as they melt. Make sure the sugar is completely dissolved.
4. Add the condensed milk and bring to the boil, reduce the heat and cook whilst stirring for a few minutes until the colour darkens slightly then remove from the heat.
5. If you are using Dulce de leche, then this requires no preparation.
6. Pour the caramel over the cooled biscuit base and return to the fridge. Leave to chill completely for at least 4 hours or overnight.
7. When ready to serve, take the pie out of its tin and slide onto a serving plate.
8. Whip the cream to firm peaks then slowly add the Arctic Iced Coffee as you continue to whisk, bringing it back to peaks after each addition.
9. Slice the bananas and layer them over the caramel. Spoon the coffee cream over the top and sprinkle with a chocolate flake.

 Recipe courtesy of Arctic Iced Coffee